Directions:
1. Stir together the coffee, brandy and brown sugar and set aside.
2. In a double boiler, or in a VitaMix, beat together the egg yolks, sugar and cream until the mixture lightens in colour. About 2 minutes.
3. Add the mascarpone and brandy into the mixture.
4. Dip half the ladyfingers in the coffee, and lay them in the pyrex dish in a single layer.
5. Spread half the mascarpone mixture on top.
6. Repeat with the other half of the ladyfingers, and the remaining mascarpone.
7. For best results, refrigerate to set for an hour.
8. Beat the remaining 1-1/2 cup cream and sugar until stiff peaks form.
9. Spread this on top of the chilled tiramisu.
10. Using a small strainer, dust the whipped cream with the cocoa.
11. Top with chocolate curls.

Directions:
1. Marinate chicken in the sauces half an hour or overnight in the fridge.
2. Heat oil in a pan, half an inch high, then saute the chicken till just done. Do not overcook. May need to do this in a few batches.
3. Let the cooked chicken rest in a napkin lined dish to absorb the excess oil.
4. In the meantime, prepare the sauce. Since I always eyeball the quantities, taste and adjust accordingly.
5. After chicken is done, discard the oil, leaving just about 3 tbsp to stirfry.
6. Add garlic and ginger to the oil, stir till fragrant.
7. Add the white parts of the scallions and the onions, stir for a minute or two till soft.
8. Pour the sauce in along with the paprika and pineapple.
9. Cover with the lid and let it boil.
10. Mix cornstarch and water, then add to the boiling sauce.
11. Reduce heat, add cooked chicken, the rest of the scallions and serve!

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About me

Growing up in a multicultural family, we have always enjoyed a wide array of cuisines. That's why you will find here a taste of the Indian, with special emphasis on Sindhi cuisine; a taste of the Indonesian, especially the Manadonese dishes, and surely, the universal Chinese dishes.